Seared Chuck Eye Steaks With Beet Puree
A beet-and-parsnip purée stands in for mashed potatoes alongside medium-rare chuck eye steaks.
Method
Directions
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1
Preheat oven to 400°F.
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2
Peel the beets and parsnips. Add the beets, parsnip, rosemary, and beef stock into a pot and cook at medium-high heat until the roots become fork tender, about 15 minutes.
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3
Discard the rosemary and puree the mixture with an immersion blender. Place the mixture back in a pot and simmer until it reduces by half. Stir regularly while simmering so that the bottom does not scorch. Add 2 tbsp of butter and season the sauce to taste with salt and pepper. Remove from heat.
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4
Season the chuck eye steaks liberally with salt and pepper. Place a heavy-bottomed pan on medium-high heat and pour in the vegetable oil. Add the steaks to the pan and cook each side for 5 minutes. Add the remaining butter and as it melts, baste it over the steak.
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5
Slice the steaks into thick strips and spoon the sauce on top.
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